Viral Scoopable Cookies
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If you’ve seen the viral scoopable cookie all over your feed, you know it lives up to the hype. Golden, crisp edges with a warm, molten center and that ultra-thick, almost doughy texture you scoop straight from the pan? Truly next-level.
This version is my spin on the trend, using a slightly modified version of my infamous Kroll’s Kookie recipe as the ultimate base. It’s buttery, rich, and loaded with melty chocolate pools, but simple enough to make whenever the craving strikes. No chilling, no extra steps. Just mix, press, bake, and grab a spoon.
To me, it’s bakery-style indulgence meets cozy, at-home comfort. Think slightly underbaked perfection, best enjoyed warm from the pan with a scoop of vanilla ice cream and a sprinkle of flaky salt for the absolute perfect finish.
I promise, you will not regret making these…just look at these photos! 😍
Looking for more creative cookie recipes? Try my Sheet Pan Chocolate Chip Cookies, Cast Iron Skillet Cookie (Pizookie), Single-Serve Thin and Chewy Chocolate Chip Cookie, Chocolate Chip Cookie Ice Cream Cups, Mini Chocolate Chip Cookies, or Chocolate Chip Cookie Cake.
Scoopable cookies are a viral, “deep-dish” style dessert featuring partially baked, gooey cookie dough that is served in a bowl directly from a baking pan rather than as individual cookies.
They have crispy, golden-brown edges and a soft, molten center, designed to be eaten with a spoon or topped with ice cream. It’s basically just a fun way to eat chocolate chip cookies, especially if you love warm cookies with vanilla ice cream!
Table Talk with Tawnie
When I saw the viral scoopable cookies all over my Instagram feed, I knew I had to see what the hype was about! After all, can anything be terrible about under-baked chocolate chip cookies?! This recipe is inspired by my thick gooey Kroll’s Kookies, but I increased the brown sugar a bit to add more moisture since it bakes longer than the cookies, and I used a mix of two chocolates to balance the sweetness. It’s pretty much mandatory to scoop these up and enjoy them warm with vanilla bean ice cream – you’ll thank me later!!
- Flour: Just like my Kroll’s Kookies, I find using a mix of both all-purpose flour and cake flour results in the perfect scoopable cookies for this recipe. Cake flour is finer, softer, and lighter than all-purpose flour and can be found in most grocery stores, usually on the top shelf. As always, it’s essential to make sure you’re using the spoon and level method to measure your flour when baking. Too much flour can result in drier, harder cookies, which you don’t want with these!
- Cornstarch: Seems weird to add cornstarch to cookies, right? But cornstarch is key to giving these cookies a delectably soft center makes them super yummy and scoopable!
- Butter: Use cold, unsalted butter in this recipe. Not melted, frozen, or room temperature. Cold butter straight from the fridge. This can be a confusing step in many recipes, and possibly, recipes have conflicting opinions on this, but this cookie is best with cold butter.
- Egg + 1 egg yolk: The extra egg yolk adds richness, soft tenderness, and helps bind the dough. Make sure both your egg and egg yolk are at room temperature.
- Chocolate: I love doing a mix of the Guittard super cookie chips and regular milk chocolate chips! But any type of chocolate works. You can use semi-sweet chocolate chips, mini chocolate chips, chopped chocolate, etc. I highly recommend using mix, it’s so yummy!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix wet ingredients
Beat butter and sugars together for 2-3 minutes. (Tip: Don’t worry if it doesn’t get light and fluffy like normal. It will look more like a paste since the butter is cold.) Then add the eggs and vanilla and mix until combined.
Whisk dry ingredients
In a separate bowl, whisk together the dry ingredients.
Combine wet + dry ingredients
Add the dry ingredients to the wet and mix until just combined. Then mix in the chocolate.
Scoop and bake
Scoop the cookies into 6 large cookie dough balls and place them in the prepared dish. Bake for ~19-21 minutes. P.S. Do NOT over-bake! They will continue to set as they cool.
Cool and enjoy!
Allow to cool for a few minutes, then garnish with some Maldon flaky sea salt on top. Scoop and serve with ice cream, and ENJOY!!🍪🍨
Expert Tips
- Spoon and level flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
- Use a mix of both all-purpose flour and cake flour: Without the cake flour, these cookies are denser. They’re still delicious, but I just love the cake-y center when using a combination of both flours.
- No cake flour? No problem. I tested this recipe using a “homemade cake flour” recipe (see below). It resulted in a very similar product, and I thought it was better than the 100% all-purpose flour cookie.
- Use cold butter: I know this can be confusing based on so many other recipes, but just trust me on this! Use cold, unsalted butter. Not melted, frozen, or room temperature. Cold butter straight from the fridge for the best cookies!
- Don’t over-mix: Be careful not to over-mix. Mix the wet and dry ingredients just until no flour streaks remain, then gently fold in the chocolate chips.
- Make each cookie GIANT: I find using a food scale is easiest to measure out 6oz of dough per cookie, but since they’re all going into the same dish, you can also just eyeball it.
- Do NOT over-bake: The cookies will continue to cook a little once you pull them out of the oven and let them cool. The cookies will still be a bit underbaked, but that’s what we want for these, so they’re super gooey and scoopable.
Homemade Cake Flour
To make homemade cake flour, you’ll need 14 Tbsp. all-purpose flour and 2 Tbsp. cornstarch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup of flour. You only need 3/4 cup for this recipe.
Variations / Substitutions
- Different chocolate chips: One of my favorite things to do with these cookies is to use a variation of different types of chocolate. You can use regular chocolate chips, mini chocolate chips, chocolate chunks, or even a chopped chocolate bar (great for getting pools of chocolate). You can also use a mix of dark chocolate, milk chocolate, semi-sweet, or white chocolate chips.
- Nuts: Make these cookies with half chocolate chips and half walnuts!
- Gluten-free: Swap the flours for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Storage / Freezing
- To store: Cover and store these cookies at room temperature for up to 5 days, or in the freezer for up to 3 months.
- Freeze cookie dough: If you want to prep ahead, you can freeze the cookie dough and bake it later. To freeze the cookie dough, scoop the dough balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the cookie dough straight from the freezer; just add an extra minute or so to your bake time. Ovens may vary.
FAQs
Sure! Essentially, these cookies are just like my Kroll’s Kookies, but I increased the brown sugar a bit to add more moisture since it bakes longer than the cookies, and I used a mix of two chocolates to balance the sweetness. If you want just regular giant cookies, try my Kroll’s Kookies, or for something a little smaller, try my Small Batch Chocolate Chip Cookies or Really Good Chocolate Chip Cookies.
Do I have to use cake flour?
Without the cake flour, the cookies are much denser. They’re still delicious, but I just love the cake-y center when using a combination of both flours. If you can’t find cake flour in stores, you can easily make it at home using this homemade cake flour recipe. However, if you can’t find it in stores and don’t want to mess with making your own, it will still result in a delicious cookie recipe.
Can I double the recipe?
Yes, you can double the recipe. Be sure to follow the measurements exactly, and use a large enough stand mixer for all of the dough to fit. Then bake in a 9×13 baking dish. You may need to increase the cook time; just keep an eye on them.
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Ingredients
- 1/2 cup unsalted butter (cold, cut into cubes)
- 2/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 1¼ cups all-purpose flour, spooned and leveled
- 3/4 cup cake flour, spooned and leveled
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp fine salt (or 1 tsp kosher)
- 1/2 cup super cookie chips
- 1/2 cup milk chocolate chips
- Extra chips for pressing on top, optional
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat: Preheat the oven to 350°F and spray an 8×8 or 9×9 baking dish with baking spray.
- Beat butter + sugars: Beat butter, brown sugar, and granulated sugar for 2–3 minutes until combined. Since the butter is cold, it will look more like a paste (rather than light and fluffy) Start Timer1/2 cup unsalted butter, 2/3 cup packed brown sugar, 1/4 cup granulated sugar
- Add eggs + vanilla: Mix until smooth and fully combined.
- Whisk dry ingredients: Whisk flours, cornstarch, baking soda, baking powder, and salt in a separate bowl.1¼ cups all-purpose flour, spooned and leveled, 3/4 cup cake flour, spooned and leveled, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp fine salt
- Combine ingredients: Add to wet ingredients and mix just until combined.
- Add chocolate: Mix in super cookie chips and milk chocolate chips.1/2 cup super cookie chips, 1/2 cup milk chocolate chips
- Scoop: Divide the cookies into 6 large cookie balls and place in the prepared dish. Press extra chocolate chips on top for a bakery look.Extra chips for pressing on top, optional
- Bake: Bake at 350°F for ~19-21 minutes until the tops are golden, but the cookie will still be a bit underbaked. That’s what we want! They will continue to set as they cool. Start Timer
- Cool and serve: Allow to cool for a few minutes (if you can wait!). Garnish with some Maldon flaky sea salt. Scoop and serve with ice cream. Note: cookies will be very gooey straight out of the oven, and will set up a lot more as it cools.
Notes
- No cake flour? No problem. I tested this recipe using a “homemade cake flour” recipe (see blog post). It resulted in a very similar product, and I thought it was better than the 100% all-purpose flour cookie.
- Use cold butter: I know this can be confusing based on so many other recipes, but just trust me on this! Use cold, unsalted butter. Not melted, frozen, or room temperature. Cold butter straight from the fridge for the best cookies!
- To store: Cover and store these cookies at room temperature for up to 5 days, or in the freezer for up to 3 months.
- Freeze cookie dough: If you want to prep ahead, you can freeze the cookie dough and bake it later. To freeze the cookie dough, scoop the dough balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the cookie dough straight from the freezer; just add an extra minute or so to your bake time. Ovens may vary.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Angelica Oles
